Rosewater-Infused Shortbread Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery shortbread cookies with a delicate floral note from rosewater, perfect with a cup of tea. This recipe, ready in about 35 minutes, layers unsalted butter, granulated sugar, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 200 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 12 International cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup powdered sugar until creamy, about 3 minutes on medium speed.
  3. Step 3: Add 1 tbsp rosewater and beat for 1 minute until incorporated, then mix in 2 1/2 cups all-purpose flour and 1/2 tsp salt until just combined and the dough holds together when pinched.
  4. Step 4: Press the dough evenly into a 9x13-inch baking pan and use a sharp knife to cut into 1-inch squares.
  5. Step 5: Bake for 20-25 minutes until the edges are lightly golden, then let cool in the pan for 10 minutes before cutting into squares.

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